Pork Stir-fry with Noodles

Place the rice noodles in a pot, pour boiling water over them so they are completely submerged, and set the pot aside for now.

Slice the pork chops into thin pieces, about 2 mm wide (always cut the meat against the grain). Place the slices in a small bowl, mix with 1 tablespoon of soy sauce, 1 tablespoon of oil, salt, and pepper, and put the bowl in the fridge.

Now prepare the mushrooms and vegetables. Clean the mushrooms and cut them into quarters. Peel the carrot and cut it into thin strips. Peel the onion and garlic, slice the onion thinly, and roughly chop the garlic. Clean the ginger and cut it into small cubes. Separate the Chinese cabbage into white and green parts ⁠–⁠ cut the white part of the cabbage into smaller cubes (approx. 2 cm × 2 cm) and the green part into thicker strips.